Vegetable Barley Saute


  • 1/2 cup quick-cooking barley
  • 1/3 cup water
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 2 carrots, thinly sliced
  • 1 cup cut fresh green beans (2-inch pieces)
  • 2 green onions, sliced
  • 1/2 cup unsalted cashews, optional


  1. Prepare barley according to package directions. In a small bowl, combine, water, soy sauce and cornstarch until smooth; set aside.
  2. In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 2 minutes. Add onions; stir-fry 1 minute longer. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add barley; heat through. If desired, stir in cashews.

Recipe source: tasteofhome

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